Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid Fulltext Access 9 Pages 2006
Gelation and structural characteristics of incompatible whey proteins/hydroxypropylmethylcellulose mixtures Fulltext Access 9 Pages 2006
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time Fulltext Access 9 Pages 2006
Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures Fulltext Access 9 Pages 2006
Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards Fulltext Access 9 Pages 2006
Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties Fulltext Access 9 Pages 2006
Interfacial properties and structural conformation of thermosonicated bovine serum albumin Fulltext Access 9 Pages 2006
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum Fulltext Access 9 Pages 2006
Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study Fulltext Access 9 Pages 2006
Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert Fulltext Access 9 Pages 2006
Release, partitioning and stability of isoflavones from enriched custards during mouth, stomach and intestine in vitro simulations Fulltext Access 9 Pages 2006
Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach Fulltext Access 9 Pages 2006
Comparison of stability of bovine serum albumin-stabilized emulsions prepared by microchannel emulsification and homogenization Fulltext Access 9 Pages 2006
Psychometric Properties of the Healthful Eating Belief Scales for Persons at Risk of Diabetes Fulltext Access 9 Pages 2006
Intergenerational Family Conversations and Decision Making about Eating Healthfully Fulltext Access 9 Pages 2006
Impact of a Cost Constraint on Nutritionally Adequate Food Choices for French Women: An Analysis by Linear Programming Fulltext Access 9 Pages 2006
The influence of processing and product factors on the quality of microwave pre-cooked bacon Fulltext Access 9 Pages 2006
Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments Fulltext Access 9 Pages 2006
Encapsulation of oil in powder using spray drying and fluidised bed agglomeration Fulltext Access 9 Pages 2006
Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments—software development Fulltext Access 9 Pages 2006
Selective carbohydrate or protein restriction: Effects on subsequent food intake and cravings Fulltext Access 9 Pages 2006
Comparison of elicitation methods for moral and affective beliefs in the theory of planned behaviour Fulltext Access 9 Pages 2006
Recuperating from BSE: The shifting UK institutional basis for trust in food Fulltext Access 9 Pages 2006
Lack of clarity: Changing roles and responsibilities in the German food system Fulltext Access 9 Pages 2006
More politics, stronger consumers? A new division of responsibility for food in the European Union Fulltext Access 9 Pages 2006
Effect of limiting snack food variety across days on hedonics and consumption Fulltext Access 9 Pages 2006
‘The weight of a thought’: Food-related thought suppression in obese and normal-weight youngsters Fulltext Access 9 Pages 2006
Long term treatment with olanzapine mixed with the food in male rats induces body fat deposition with no increase in body weight and no thermogenic alteration Fulltext Access 9 Pages 2006
Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken Fulltext Access 9 Pages 2006
Why preferences change: Beliefs become more salient through provided (genomics) information Fulltext Access 9 Pages 2006
Lay people's perception of food hazards: Comparing aggregated data and individual data Fulltext Access 9 Pages 2006
Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases Fulltext Access 9 Pages 2006
Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin Fulltext Access 9 Pages 2006
Molecular mass distribution and degradation rate of xylan sonicated in acid and alkaline media Fulltext Access 9 Pages 2006
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering Fulltext Access 9 Pages 2006
Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel Fulltext Access 9 Pages 2006
Development of a multipurpose fruit and vegetable processor for a manned mission to Mars Fulltext Access 9 Pages 2006
The effect of citrate on calcium phosphate deposition from simulated milk ultrafiltrate (SMUF) solution Fulltext Access 9 Pages 2006
Optimization of the rice bran oil deacidification process by liquid–liquid extraction Fulltext Access 9 Pages 2006
Combined effect of gamma-irradiation and osmotic treatment on mass transfer during rehydration of carrots Fulltext Access 9 Pages 2006
Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study Fulltext Access 9 Pages 2006
Prediction of lamb carcass grades using features extracted from lamb chop images Fulltext Access 9 Pages 2006
Solid–liquid extraction of caffeine from tea waste using battery type extractor: Process optimization Fulltext Access 9 Pages 2006
Dried product quality improvement by air flow manipulation in tray dryers Fulltext Access 9 Pages 2006
Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree Fulltext Access 9 Pages 2006
Considerations in design of commercial radio frequency treatments for postharvest pest control in in-shell walnuts Fulltext Access 9 Pages 2006
Numerical study of the extrusion process in cereals production: Part I. Fluid-dynamic analysis of the extrusion system Fulltext Access 9 Pages 2006
Estimating the surface area and volume of ellipsoidal ham using computer vision Fulltext Access 9 Pages 2006
Utilization of Group Specific Ligands in the Downstream Processing of Proteins by Affinity Precipitation Fulltext Access 9 Pages 2006
Dilution Versus Dialysis: A Quantitative Study of the Oxidative Refolding of Recombinant Human Alpha-fetoprotein Fulltext Access 9 Pages 2006
Comparison of Whey Protein Model Foulants for Studying Cleaning of Milk Fouling Deposits Fulltext Access 9 Pages 2006
The Effect of Pulsing Cleaning Chemicals on the Cleaning of Whey Protein Deposits Fulltext Access 9 Pages 2006
Probing The Mechanisms Limiting Dissolution of Whey Protein Gels During Cleaning Fulltext Access 9 Pages 2006
A Study of the Effects of Surface Chemistry on the Initial Deposition Mechanisms of Dairy Fouling Fulltext Access 9 Pages 2006
Drying kinetics and quality of potato chips undergoing different drying techniques Fulltext Access 9 Pages 2006
Determination of the heat transfer coefficient by inverse problem formulation during celery root drying Fulltext Access 9 Pages 2006
Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration Fulltext Access 9 Pages 2006
Numerical simulation of drying under variable external conditions: Application to solar drying of seedless grapes Fulltext Access 9 Pages 2006
Influence of dehulling and roasting process on the thermodynamics of moisture adsorption in sesame seed Fulltext Access 9 Pages 2006
Water desorption characteristics of raw goat meat: Effect of temperature Fulltext Access 9 Pages 2006
Time series sales forecasting for short shelf-life food products based on artificial neural networks and evolutionary computing Fulltext Access 9 Pages 2006
Modification of food contacting surfaces by plasma polymerisation technique. Part I: Determination of hydrophilicity, hydrophobicity and surface free energy by contact angle method Fulltext Access 9 Pages 2006
Starch hydrolysis under low water conditions: A conceptual process design Fulltext Access 9 Pages 2006
Antiplasticization of cereal-based products by water. Part II: Breakfast cereals Fulltext Access 9 Pages 2006
Genetically Engineered Escherichia Coli for Ethanol Production from Xylose: Substrate and Product Inhibition and Kinetic Parameters Fulltext Access 9 Pages 2006
A new production technology for “gyros”.: Evaluation of parameters affecting the quality of the final product Fulltext Access 9 Pages 2006
The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss Fulltext Access 9 Pages 2006
Permanent selective heating of the continuous phase of a dispersion food medium Fulltext Access 9 Pages 2006
Concentration of aqua solutions of organic components by reverse osmosis. I: Influence of trans-membrane pressure and membrane type on concentration of different ester and aldehyde solutions by reverse osmosis Fulltext Access 9 Pages 2006
Kinetics of chemical marker M-2 formation in mashed potato—a tool to locate cold spots under microwave sterilization Fulltext Access 9 Pages 2006
High pressure induced water uptake characteristics of Thai glutinous rice Fulltext Access 9 Pages 2006
Effects of design parameters on flow and temperature fields of a cold store by CFD simulation Fulltext Access 9 Pages 2006